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Wednesday, 1 August 2018

After many attempts and tweaks, I think I've finally found THE recipe! Here it is- the recipe for the softest, springiest, lightest, airiest, fluffiest (I could go on and on with the adjectives...) SPONGE CAKE!

This cake is very subtly sweet, if you are not used to this feel free to amp up the sugar (use 45g of sugar each in the egg yolk and egg white batter instead).

Method
1. Whisk together the egg yolks and sugar until pale and light.
2. Whisk in the vanilla extract, oil and milk until well combined
3. Sift in the cake flour and baking powder. Whisk gently and briefly until just combined- don't overmix.
4. In another large bowl, whisk together the sugar, egg whites and lemon juice until stiff and glossy peaks form.
5. Gently fold in the egg whites into the egg yolk mixture until no streaks remain.
6. Wrap a lined 6 inch springform pan tighty with tin foil. Pour in the cake batter.
7. Place the cake pan on a larger deep baking pan and fill up to 1 inch with hot water.
8. Bake at 160c for 25 minutes and then at 180c for 10 minutes. Let the cake cool for 30 minutes before unmoulding.
9. Drop the cake a few times to prevent it from shrinking up.
10. Slice the cake and enjoy as is. Taste that fluffy cottony goodness.

Sunday, 1 July 2018

In this blazing summer heat, make this healthy and vegan ice cream bowl. This recipe is dairy free, and gluten free!

INGREDIENTS
1 large ripe banana,
1 and a half tbs of cocoa powder
A splash of almond milk

METHOD
1. Slice up the banana and place into a food grade plastic bag. Tie/zip up and freeze for 3-5 hours or until completely frozen and hard.
2. Place the frozen slices into a food processor and blend until smaller pieces.
3. Add the cocoa powder and blend until combined.
4. Add a splash of almond milk and blend until a soft serve consistency is formed.
5. Pour into a bowl and serve with oats, pumpkin seeds, almonds and cacao nibs.

Method
1. On low heat, melt the cream cheese, milk and sugar in a pot. Whisk occasionally. Then, pour into a bowl and let cool.
2. Once cooled, whisk in vanilla extract and egg yolks until well combined.
3. Sift in the flour and corn starch and whisk these in until a thick batter is formed.
4. In another large bowl, whisk together the egg whites and sugar until stiff and glossy peaks form.
5. Gently fold the egg whites into the cheese mixture until no streaks remain taking caution so as not to overmix and deflate the batter.
6. Wrap a lined 6 inch cake pan tightly in tin foil (by tightly I mean very tight- use 2 layers of foil if need be to take extra caution to prevent water from leaking in).
7. Place this cake pan into a larger, deeper pan. Pour the cake batter into the cake pan. Drop the cake pan 2-3 times to release any superficial air bubbles.
8. Pour cold/room temperature water into the larger pan and fill halfway full.
9. Bake at 130c for 1 hour, then at 150c for 25 minutes. After this, let the cake cool for around 15 minutes in the oven (with the heat switched off), then let it cool completely with the oven door left ajar (open it slightly and keep it open with a towel). This helps prevent shrinkage.
10. Peel off the parchment paper and serve. Slice and dust with powdered sugar.

Method
1. Using a food processor, grind the biscuits up into a fine powder. Then, add in the butter and blend until a wet sand consistency is achieved. Alternatively, you may use a zip-loc/food-grade plastic bag and a rolling pin to crush the cookies up.
2. Line the bottom of a 6 inch springform cake pan with parchment paper.
3. Pour the biscuit mixture into the pan and press to form an even layer.
4. Set aside to chill in the refrigerator.
5. Whisk together the matcha powder and hot water until well dissolved and then set aside to cool.
6. Sprinkle the gelatin powder over the cold water and then set aside for it to set.
7. In a large bowl, whisk together the cream cheese and sugar until well combined.
8. In another bowl, whip up the whipping cream until soft peaks form.
9. Whisk the green tea matcha mixture into the cheese mixture until well combined.
10. Melt the gelatin mixture in hot water until fully dissolved, stirring occasionally. Whisk this into the cheese mixture.
11. Gently fold in the whipped cream until no streaks of cream remain. Pour the complete batter into the pan on top of the chilled biscuit base.
12. Gently the shake/nudge the pan to even out the mixture.
13. Refrigerate for 7-9 hours, preferrably overnight, until the cake is fully set.
14. Release cake from springform pan and dust with matcha powder before cutting and serving.

Method
1. Beat together the softened butter and sugar until pale and fluffy.
2. Whisk in one egg until well combined.
3. Stir in the flour until a dough forms. Wrap this dough in plastic wrap and chill in the fridge.
4. Whisk together the cream cheese, mascarpone cheese and sugar until well combined and homogenous.
5. Add in the egg yolk and heavy cream. Whisk together until thick.
6. Stir in the vanilla and lemon juice.
7. Take the dough out from the fridge. Divide into 10 rough portions and roll each into a rough ball.
8. Push the dough ball into an egg tart tin so as to form a thin bottom layer of dough and thicker sides.
9. Pierce the bottom with holes using a fork and then bake these tart shells at 180c for 8 minutes or until dry.
10. Using a small ice cream scoop, distribute the cheese batter into the tart shells. Brush the tops lightly with a beaten egg yolk to give it a golden brown colour.
11. Bake at 180c for 10 minutes and not for any longer otherwise the filling will overcook and set.
12. Remove from oven, let cool slightly and serve immediately whilst still warm and gooey.

Method
1. In a large pot, melt the butter, sugar and water together on low to medium heat.
2. Once melted, remove from heat and stir in the flour until a dough forms.
3. Place dough in a large bowl and then let cool.
4. Mix in the whisked egg and vanilla extract until a thick paste forms.
5. Transfer this dough into a large piping bag fitted with a star piping tip.
6. Pipe straight lines on a lined baking sheet with even pressure- cut off the end with a knife (watch video).
7. Spray the piped dough lightly with cooking oil.
8. Bake at 220c for 10-12 minutes and then broil carefully until golden brown- watch very carefully as they could burn in a matter of seconds.
9. Once baked, let the churros cool very slightly.
10. In a shallow plate, mix together the sugar and cinnamon. Take the churros and roll them in this sugar whilst still warm.
11. Serve with warmed up Nutella either on the side or by drizzling it on top.